Asian Chicken Salad

Name: Asian Chicken Salad
Yield: makes 4 servings
Ingredients: 1 egg, beaten; 1/2 cup milk; 4 skinless, boneless chicken breast halves; 1/2 cup all-purpose flour; 1 cup finely chopped almonds; 6 cups shredded fresh romaine leaves; 2 cups finely shredded red cabbage; 2 cups finely chopped napa cabbage; 1 cup finely shredded carrots; 4 green onions, thinly sliced on the diagonal; 4 tablespoons sliced toasted almonds (see Note); 2 cups crisp chow mein noodles; Sesame Mustard Dressing (recipe follows)

December 9, 2011

Just as you would never find chow mein in China, I don’t think you’d find this salad anywhere in Asia, but the concept is a popular one. In my version, chicken breasts are roasted, not deep-fried.

Cooks' Note

To toast almonds, spread them in an even layer on a cookie sheet and place in the oven as it preheats. Watch them carefully. The almonds will toast in 3 to 5 minutes.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.